Braised Short Ribs With Chinese Flavors

Recipe Ingredients

6 lbs	2724g / 96oz	Beef short ribs on the bone - (to 6 1/2)
		Salt - to taste
		Freshly-ground black pepper - to taste
1 1/2 tablespoons	22ml	Olive oil
1/2 cup	118ml	Soy sauce
1/2 cup	118ml	Dry vermouth
		= (or fine sherry or white wine)
2 tablespoons	30ml	Brown sugar
1 1/3 cups	83g / 2.9oz	Drained canned tomatoes - coarsely chopped
4		Star anise
6		Garlic cloves - peeled, crushed (large)
1		Peeled ginger - (abt 1") - cut in 8 slices
6		Green onions - cut 2" lengths
2 tablespoons	30ml	Thinly-sliced green onions - on diagonal

Recipe Instructions

Cut the ribs into 3-inch lengths; dry with paper towels and season very lightly with salt and generously with pepper. Heat the oven to 325 degrees.

Heat the oil over medium-high heat in a Dutch oven or a heavy, flame-proof casserole large enough to hold all the ribs in no more than two layers. When the oil is hot, brown the ribs on all sides in batches without crowding, removing them to a platter as they brown. Add more oil if necessary with successive batches.

While the ribs are browning, combine the soy sauce, vermouth, brown sugar and tomatoes in a bowl and stir until blended. Add the star anise and two-thirds cup water and mix well. Set aside.

When all the ribs are browned, pour off the fat and reduce the heat to low. Add the garlic, ginger and 2-inch-long scallions to the pan, alternately tossing and pressing against the bottom of the pan for 1 minute to bring out the flavor. Return the ribs to the pan and pour the soy mixture over them. Bring to a simmer and cover.

Transfer to the oven and bake, turning the ribs occasionally if you like, until the meat is extremely tender when pierced with a fork, 2 to 2 1/2 hours total.

Remove the ribs to a serving platter and cover loosely with foil to keep them warm. Discard the ginger and star anise and pour the sauce into a large, heatproof glass measuring cup or bowl. Let stand about 5 minutes to allow the fat to rise to the surface, then skim it off and discard.

Reheat the sauce, season generously with pepper and pour over the ribs. Sprinkle with sliced scallions and serve hot. (Ribs can be cooked up to five days in advance and refrigerated in enough sauce to cover before reheating and serving)

This recipe yields 6 servings.

Each serving: 487 calories; 43 grams protein; 13 grams carbohydrates; 2 grams fiber; 26 grams fat; 10 grams saturated fat; 118 mg. cholesterol; 1,492 mg. sodium.

Source:
The Los Angeles Times, 10-08-2003

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